Daring Bakers- Tuiles

In daring bakers, Desserts on January 29, 2009 at 3:56 pm


This month challenge is for my idea of a perfect challenge. I`ve been planning on making tuiles for ages, and this challenge allowed me to do so.

I really enjoyed making these, and more than that, I enjoyed taking pictures of the final product. I loved how easy making the dough was, and the verity of shapes and flavors.


Mine, as you could see, did not turn out perfect- my critical mistake was using no as soft butter as the recipe ordered. That made the paste a little lumpy, and the baked Tuiles a bit bubbly (as you might see). As for the taste, it was nice, and the chocolate decoration added quite a lot.

I made the basic recipe, and made butterflies shapes. I made the butterflies stencils simply by using a paper and some drawings I took from the internet. I paired my ready tuiles with chocolate-irish cream truffle, and strawberries with a dash of balsamic vinegar.


This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….


  1. WOW!!! These are amazing!!! The butterflies look as if they are about fly away!! I had a really tough time completing the challenge this time.

  2. wow looks gorgeous … love it .. Laila ..

  3. What pretty and delicate butterflies! Very well done!



  4. they look wonderful to me! better than my odd looking circles! fantastic job!

  5. vraiment très réussi ! c’est magnifique :)

  6. Perfect butterflies! Awesome!

  7. I absolutely love the last photograph. Stunning! I can’t even see the bubbles. Great job with this month’s challenge.

  8. Awwe, your butterflies are beautiful!

  9. Perfectly executed butterflies…chocolate truffles and strawberries..does it get any better than that? Wonderful photos too!
    BTW, love what your site represents :)

  10. wow your butterflies are really striking, and what a wonderfully tasty & healthy pairing of strawberries & balsamic vinegar, and chocolate truffles…my favourite!

  11. Well done, they are very pretty! :)

  12. Your butterflies look great!! Beautiful!

  13. I love your butterflies, so dainty, so pretty! Great job on this months challenge – seemed to inspired so many of us!

  14. So delicate, love them. I especially love the 2d photo with the butterflies and the sliced strawberries: seems light as feather which is great after your heartkiller chocolate cake ;)

  15. Your tuiles look absolutely perfect to me!

  16. Very pretty and I love the butterfly shapes. Great job.

  17. I love how the dark part of the butterfly is so bold; these are adorable.

  18. Your butterflies turned out perfectly! Next time I want to try making tuiles with the dark details. I love the way they look, and I am really loving your blog too. Great ideas.

  19. these are truly some of the most elegant butterfly tuiles i have seen! well done on the challenge!

  20. You guys rock! Lovely blog, and lovely tuiles!

  21. Beautiful butterflies, great job!

  22. You have made these to great effect! I love the light and dark contrasts on the butterflies. Very nice! :D

  23. Your butterflies look perfect! Awesome job!

  24. Simple and stunning, your presentation is wonderful!

  25. what adorable butterflies! your photos are amazing. Two thumbs up!

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